"This is an easy recipe for pumpkin rolls with cream cheese." — Diane
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1 1/2 cups
cream cheese, softened
I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks, then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can).
The house smelled wonderful as I baked this, but the pumpkin and spice flavor was not strong enough for such a rich cream.
I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the pan in the oven. Also, in the cream cheese filling, I throw in a dash of rum for the yum rum in the tum...oooo:) Hint: you must roll the cake while still hot and moist and must let cool completely before unrolling to keep from breaking. I make this at holidays a week in advance and freeze and pull out the day of. And in a pinch, you can cheat with with cream cheese frosting out of a can, but don't tell anyone! he, he
I've made this roll twice.The second time I added 1t of pumpkin pie spice in addition to the other spices.I wanted to enhance the pumpkin flavor. To make it more attractive at serving time, I frosted it with a little filling I have saved, to which I added 3T of apricot preserves. You could also use peach preserves or orange marmalade for a great flavor combination.My friends enjoyed the more enhanced version, the the original version is delicious, too. Thanks, Diane.
Wow! I just cannot say enough good things about this recipe! I don't know if I would call this easy...I don't think any rolls ever are...but it was SIMPLE. And the finished product is just soooo impressive. The cake was easy to roll with no cracks (always my big problem when making a roll cake), and the filling/icing is just SUBLIME! It's a wonder any of it got on the cakes! Thank you!
I made this recipe following the directions exactly and it came out great the first time. After that, I used the advice of the other reviews and used wax paper instead of a towel, and I don't use all of the icing just to keep it from oosing. It came out even better, and my friends are all still asking for the recipe!! Thanks
EXCELLENT! i have only heard horror stories about the making of pumpkin rolls. so after 24 years of marriage, thought i would try this recipe. well, i was so pleasantly suprised. no cracking as i rolled and they are delicious. i am proud of me!! thanks for the great easy recipe.
This pumpkin roll was delicious. I have never made one before and I am not much of a cook, but this turned out wonderful! I did not have to use a towel. I just rolled mine up in wax paper and it held its shape perfectly!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Roll III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
This cake is dense, moist, and rich with pumpkin flavor.
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